These couple of weeks, my Special Dishes for the Week—recently turned ‘Maggified’ Meals on Wheels—take another couple of turns when I join two more car share programs (car2go and evo, in addition to having been a long-time member of Modo, thanks to free or discounted memberships from HUB, Vancouver’s cycling organisation), and I deliver some of last week’s soup by car at the end of a tiring day of cycling and hospital visits—the other turn being the “lecithin-ication” of my soup:
Tomato, Basil, Kidney Bean and Chicken Livers Soup
In month 10 of my painful neuropathy symptoms of constant pins and needles along my left arm, with additional shooting electric pain when reaching for something with it—with no medical clue for how to resolve it and my previous neuropathy cure tricks of increased aerobic and lymphatics-moving exercises not working this time—I pay another visit to a nutritionist at InspireHealth for advice.
The nutritional remedy recommendations that I receive for neuropathy in general, and more specifically for damaged myelin sheath regeneration (i.e., the rebuilding of the tissue that encases the nerves in our bodies) include:
- lecithin supplementation*
- increase Vitamin C and B Complex (especially inositol) supplementation*
* Supplementation being in nutritional supplement form and/or dietary intake of (good) fatty foods and proteins, including:
- some red meat
- nuts and seeds, especially sunflower seeds
- beans, including non-GMO soy
- fermented foods and/or probiotics
- fatty fish
- organ meats in bone broth
- citrus fruit
So, in addition to giving my symptoms more time to resolve, I am curious to see if this nutritional remedy works for me too.
And so, I introduce a few new ingredients into my weekly bone broth soup:
- 3 L bone broth made from chicken bones, wing tips and chicken feet
- 1 cup red lentils, pre-soaked
- sunflower seed oil, for sautéeing onions and chicken livers
- 1 large onion, coarsely chopped (half cooked with red lentils in bone broth, the other half sautéed with chicken livers)
- kelp, shredded and cooked with red lentils in bone broth
- 1 lb organic or unmedicated free range chicken livers (or chicken hearts, beef liver, beef kidneys), sautéed in sunflower seed oil with onions and puréed with some bone broth using my handheld smoothie blender.
- tomatoes, coarsely shopped
- 1 can tomato paste
- 1 can kidney beans
- 3 garlic cloves, grated
- cilantro stems, coarsely chopped
- basil leaves, shredded
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- cilantro and basil leaves, for garnish
I leave this soup chunky, garnished in green and accompanied by a cup of lemon balm tea and a lovingly gifted to me aloe vera plant, both to deal with other aches and pains.
I feel engulfed by TLC, from within and on the outside, and await sharing this feeling with my ‘Maggified’ Meals on Wheels soup recipients.